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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
3/4 pound lean boneless top sirloin steak |
vegetable cooking spray |
1/2 cup sliced onion |
1 pound fresh mushrooms, sliced |
1/4 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of mushroom soup |
1/2 cup nonfat sour cream |
4 1/2 cups cooked egg noodles (cooked without salt or fat) |
Directions:
1. Trim fat from steak; cut steak into thin slices. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; saute 5 minutes. Add onion and mushrooms; saute 5 minutes. Reduce heat to medium-low. Add wine, salt, and pepper; cook 2 minutes. Combine soup and sour cream; stir into steak mixture. Cook until thoroughly heated. Serve over noodles.
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